Wednesday, October 1, 2008

Succulent Pineapple Chicken

If you thought I agonized over getting a gas grill, you haven’t heard me go on about getting a pressure cooker. On the one hand, I know that using a pressure cooker is a lot more green than having my stove turned on for 3 hours to braise pork shank. Could you imagine, pork shank done in less than 1 hour? Think of all the extra time I'd have to waste!

HOWEVER...I shoved my fear aside and just did it. Bought a pressure cooker. Yes, I did!

AND...I love it! I’ve made carnitas and a stewed pineapple chicken. The pork took less than 1 hour and the chicken took a little more than half an hour from prep to table. And no freak explosions! Seriously folks, this is the way to go!

This stewed chicken was so delicious. The chicken was fall-off-the-bone tender and the sauce had just the right amount of heat, sweetness and saltiness. Our family really enjoyed this dish and I think yours will too.

Succulent Pineapple ChickenFeeds 3 or 4 adults

6 skinless chicken drumsticks or thighs (also works well with 1.5 lbs pork butt or country ribs)

Rub a little oil on the chicken. Brown it well on a very hot pan. Once the chicken is browned, transfer it to the pressure cooker. Add the other ingredients. Give it a quick stir, lock the lid and following your manufacturer’s instructions for cooking. For my cooker, I ended up cooking for 13 minutes (after pressure built up) and let the pressure release itself, about 10 minutes. If you use pork chunks, the cooking time will increase. Follow your manufacturer’s guidelines.

You can achieve the same results by braising on your stovetop or in your oven (325 to 350F), but it will probably take over an hour.

To serve, I removed the meat from the bone into a deep serving dish. I concentrated the sauce a bit by simply reducing it over high heat, then poured it over the chicken.

Perfect served with steamed rice (and extra sambal oelek on the side!).

23 comments:

I still don't know about the pressure cooker :-) Fortunately I don't have any more space in my kitchen, so whether or not to get one is really not an option right now ... chicken looks great though! I remember doing something similar some time ago, and i really liked the sweetness of the fruit together with the chicken.

Lars, I don't have the space either. After I use it, I have to store it in the basement!

js, I love it, but I'm still scared of the damned thing! I literally get it going and sit in the next room, occasionally poking my head in to check on it. If I have to go into the kitchen, I tiptoe, as if that would prevent an explosion! LOL And I don't let my son anywhere in the kitchen when I've got it on. I'm sure it will only take a couple hundred more uses before I get over the fear.

I don't even have a basement ;-) But actually the chance off having a food explosion in my kitchen is almost kinda tempting... the house forever scented with rich daube. All warnings of putting eggs in the microwave have always tempted me too ... the combination of explosions, food, and the forbidden is almost sinfully fascinating! LOL

Oh man, I think I have pressure-cooker phobia. There is one sitting in a box in the closet, and I'm too wimpy to try it. I picture it blowing up and taking me and the house with it in cartoon style. This post, however, has given me a bit more courage to try it. With the cold weather looming and soccer practice eating into dinner prep time, I may break down. And what better way to go than to try this recipe! I love sambal oelek!

Hi, I tried this recipe last night, and YUM! My kids, my hubby, and I all loved it, and it will become a staple in my very limited list of meals I know how to prepare. By the way, I cooked mine on the stovetop, and it turned out great. Thanks for this!

manggy, I've been using it at least once a week. I'm still a little "worried" when the pressure starts to build up because it makes weird hissing and "choo choo" noises. I try to stay out of the kitchen during that time.LOL